Comments on: Stuffed Pork Wellington… http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/?utm_source=rss&utm_medium=rss&utm_campaign=stuffed-pork-wellington And You'll Get Breakfast Fri, 17 May 2013 23:05:59 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Jennifer http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/comment-page-1/#comment-19034 Jennifer Sat, 12 Mar 2011 00:55:36 +0000 http://www.singforyoursupperblog.com/?p=2227#comment-19034 This was an awesome recipe, it turned out so moist and juicy thanks for sharing this!

]]> By: Alyssa http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/comment-page-1/#comment-15972 Alyssa Sun, 16 Jan 2011 21:10:43 +0000 http://www.singforyoursupperblog.com/?p=2227#comment-15972 Making this tomorrow night. :P Thanks for the recipe and instructions!

]]> By: Erin http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/comment-page-1/#comment-11110 Erin Fri, 22 Oct 2010 12:33:53 +0000 http://www.singforyoursupperblog.com/?p=2227#comment-11110 Don’t be sorry! I need how to cut meat better. I just wanted to add that it’s tasty as leftovers. I normally don’t like pork and HATE leftovers, especially pork leftovers, but this was yummy. And also that I left out the tying them together and browning step. I was feeling lazy. Thanks for your response! :)

]]> By: amy http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/comment-page-1/#comment-11063 amy Thu, 21 Oct 2010 13:34:20 +0000 http://www.singforyoursupperblog.com/?p=2227#comment-11063 Erin- I’m so glad you enjoyed this!! Sorry about the pastry- since it’s so flaky and delicate, that can happen.

]]> By: Erin http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/comment-page-1/#comment-11059 Erin Thu, 21 Oct 2010 13:00:06 +0000 http://www.singforyoursupperblog.com/?p=2227#comment-11059 I just made this and it was great! The only problem is that the pastry came all apart when cutting it. That was probably my fault, though. It was really, really quick and easy. Thanks for the recipe! For anyone else living in Germany, I used Schweinerückenbraten. I butterflied it and that worked great.

]]> By: Tracey http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/comment-page-1/#comment-11035 Tracey Thu, 21 Oct 2010 03:46:18 +0000 http://www.singforyoursupperblog.com/?p=2227#comment-11035 I’m so glad you posted about this recipe! I saw Alton Brown make it on his show a while ago and have wanted to try it since then but I was totally intimidated. I know it’d be a huge hit here and knowing it’s doable at home (and not just on a tv show) gives me lots of confidence!

]]> By: amy http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/comment-page-1/#comment-11019 amy Wed, 20 Oct 2010 20:31:22 +0000 http://www.singforyoursupperblog.com/?p=2227#comment-11019 Becky- try to flatten to about 1-1 1/2 inches thick. If your pork is really big, it might end up being a little thicker than that.

]]> By: Becky http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/comment-page-1/#comment-11018 Becky Wed, 20 Oct 2010 20:25:14 +0000 http://www.singforyoursupperblog.com/?p=2227#comment-11018 When you say flatten then tenderloin….how flat am I supposed to make it?

]]> By: Paula http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/comment-page-1/#comment-10523 Paula Sat, 09 Oct 2010 07:56:38 +0000 http://www.singforyoursupperblog.com/?p=2227#comment-10523 oh, this looks so delicious!

Have a nice time!
Paula

]]> By: Jen http://www.singforyoursupperblog.com/2010/10/08/stuffed-pork-wellington/comment-page-1/#comment-10519 Jen Sat, 09 Oct 2010 00:55:03 +0000 http://www.singforyoursupperblog.com/?p=2227#comment-10519 I just love the concept of this. I’m so impressed. I know my husband would be so impressed if I served him pork tenderloin this way.

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